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Fusilli with Spring Pea Pesto
Ingredients
  • Spring Pea Pesto
  • ⅓ cup extra virgin olive oil
  • 3 cups fresh shelled peas, steamed for 5 minutes
  • ⅓ cup walnut pieces
  • 2 tablespoons white miso
  • Juice of ½ fresh lemon
  • 2 cups fusilli (uncooked)
Steps
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